Bonfire Night Bundt Cake

Preheat the oven to 180C (160C for fan assisted ovens) and pre-heat a baking tray

1. Prepare your bundt tin by brushing with plenty of melted butter and then dust with plain flour, shaking off any excess
2. Tip the oil, brown sugar, treacle and syrup into a mixing bowl
3. Add the pressé and eggs and beat until the mixture is smooth
4. In a separate bowl, add the flour, bicarbonate, baking powder and spices and mix with a fork
5. Add this dry mix to the wet mixture, beating as you go to keep it smooth. Make sure all the ingredients are well mixed
6. Pour the mixture into the bundt tin and stand on the pre-heated tray
7. Bake for 45 minutes in the middle of the oven
8. The cake is ready when it is risen and starts to come away from the sides of the tin. Start checking from 40 minutes and use a skewer to test. It should come out clean when ready
9. Stand the bundt tin on a wire rack and leave to cool for 30 minutes
10. Turn the tin and ease the cake onto the wire rack
11. Leave the cake to fully cool before adding the icing. Or, if you’ve baked in advance, wrap the cake in baking paper, a layer of foil and then into an airtight container until you’re ready to serve

To Make The Icing

1. Sift the sugar into a mixing bowl
2. Add the ginger preserve and mix to combine
3. Gradually add the pressé until the consistency is runny enough to pour but not so runny that it sets before covering the cake
4. Gradually pour the icing down each of the ‘valleys’ in the cake

Serve with mulled apple juice or cider or with a cafetierre of rich, dark coffee.